Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh bell peppers (mixed colors, sliced)
- 1 cup pineapple chunks (canned or fresh)
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 garlic cloves (minced)
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger (grated)
Instructions
- Prepare the chicken by cutting it into bite-sized pieces. Slice the bell peppers into strips.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and cornstarch until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and sauté until browned, about 5-7 minutes.
- Add bell peppers and pineapple to the skillet; cook for another 3-4 minutes until vegetables soften.
- Pour the sauce over the mixture in the skillet and stir until thickened (about 2-3 minutes).
- Serve immediately with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 19g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg